Kesar Pista Matka Kulfi is very creamy and tasty. it is a famous summer street food. Today we will make it at home with milk. It is very easy to make and you will defiantly love it. Uploaded by admin on 13-Apr-2020.
1 liter full fat milk 1/2 cup sugar 1 tbsp crushed pistachio Few strands of saffron (kesar) Cardamom powder (ilaychi powder)
Add 1 litre full fat milk in a wok, Allow to boil on high flame. Give a stir and add saffron strands in milk. Allow to boil on low flame till it thickens and reduces to its 3/4 th quantity. Allow a layer of malai to set on top of the milk, keep aside the formed malai on the wok sides. It will make kulfi tastier. Gently scrap the malai from the sides of wok and mix in milk. Mix 2 tbsp milk in 1 tbsp of corn flour. Add corn flour mixture in reduced milk and cook for 2 minutes. Add sugar, crushed pistachio, cardamom powder in milk, mix and cook for 2 minutes. The milk is enough thick, switch off the flame, allow to cool completely. These are kulfi moulds, and some clay pots for perfect malai matka kulfi. Fill the clay moulds and kulfi moulds with thickened malai milk. Cover with silver foil. Insert stick in kulfi moulds and keep in freezer for 7-8 hours. After 8 hours, take out kulfi moulds from freezer. Remove silver foil and dip in water and demould from the mould. Malaidar kulfi is ready. Clay pot makta kulfi is also ready to eat.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.